Recipe of Award-winning Vegan Blueberry and Almond Cupcakes

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan blueberry and almond cupcakes. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegan Blueberry and Almond Cupcakes is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Vegan Blueberry and Almond Cupcakes is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Blueberry and Almond Cupcakes:

1. Get 500 g (4 cups) self-raising flour
2. Prepare 60 g (1/2 cup) ground almonds
3. Make ready 1 tsp bicarbonate of soda
4. Prepare 1 tsp baking powder
5. Get 250 g (1 1/4 cups) caster sugar
6. Prepare 500 ml (scant 2 cups) soya or rice milk
7. Get 320 ml (11/3 cups) light rapeseed or other flavourless oil
8. Prepare 2 tsp vanilla extract
9. Get 1/2 tsp almond extract or flavouring (optional)
10. Get 100 g (about 60) whole blueberries

Instructions to make Vegan Blueberry and Almond Cupcakes:

1. Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases.
2. In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar.
3. Add the milk, oil, vanilla and almond extracts and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t mix the batter too much, it should still be a bit lumpy.
4. Spoon the batter evenly into your muffin cases and drop the same amount of blueberries on to each muffin (about 5 for each very large muffin or 3 for each medium-sized one). The blueberries will sink into the batter when baking.
5. Bake in the oven for 20–25 minutes. Cool in the muffin trays on a wire rack for 10 minutes, then transfer the muffins in their cases to the rack to cool completely.

So that is going to wrap this up with this special food vegan blueberry and almond cupcakes recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!